Pork With Sugar Snap Peas |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tender pork slices are paired with pretty peas in this fast-to-fix stovetop supper from Erin Anderson of Far Hills, New Jersey. Molasses adds a slightly sweet flavor to the saucy mixture. Ingredients:
1 pound pork tenderloin, cut into 1/4-inch slices |
2 teaspoons olive oil |
2 garlic cloves, minced |
10 ounces fresh or frozen sugar snap peas |
3 tablespoons reduced-sodium soy sauce |
2 tablespoons white wine vinegar |
1 tablespoon molasses |
1 tablespoon minced fresh gingerroot |
1/4 teaspoon crushed red pepper flakes |
hot cooked rice |
Directions:
1. In a nonstick skillet, stir-fry pork in oil for 6 minutes or until meat is no longer pink. Add garlic; cook 1 minute longer. Remove from the skillet and keep warm.
2. In the same pan, cook the peas, soy sauce, vinegar, molasses, ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed. Serve with rice. Yield: 4 servings.
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